Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Comments

This looks and sound delicious. I will definitely give this a try. That dark brown sauce it makes looks incredible and I suddenly have a large amount of Parmesan on my hands so I can’t wait to give this a go. Thanks so much for posting and great photo too!

160 degrees F is actually an old temperature recommendation. 145 is the temp considered to be safe for pork. I know my crock pot cooks a bit faster than most, so checking the temp often is really helpful. The first time I made this, I cooked it too long and on high for awhile and the honey burned. I tried it again and cooked it on low for much less time (checking the temp) and it has been perfect every time since. =)http://www.porkbeinspired.com/Pork_promoTemperatureChangeAnnouncement.aspx

I had some boneless pork ribs that I wanted to cook in the slow cooker and found this recipe. They are cooking now and smell AMAZING! The whole house smells great. I can’t wait until they are done so we can eat! I’m sure my kids will love the sauce. Anything with parmesan and soy is a fav in my house. Thanks!!

@ Anonymous- I didn’t think that it very sweet at all . . . all the ingredients mixed together to make a really thick, rich gravy . . . it was really good and really different from any other gravy that I had tasted before (which is why I think we liked it so much!).

Your picture is what caught my eye :)It looks so yummy I am sad that I just put beans and ham in crockpot for dinner. My question is I have a pork tenderlion do you thing it would cook ok in crockpot and about how long if so.

@Anonymous- I think that a pork loin would work perfectly! If your pork loin weighs 2-3 pounds, I would cook it for the same amount of time listed in the recipe (6-7 hours on low). If it is a smaller pork loin (say 1-2 pounds), I would maybe cook it for about 5 hours. I bet that it will turn out delicious with a pork loin. Good luck!

I made this for a large gathering for friends, I doubled the recipe (which it did nicely). I served it over egg noodles. Everyone RAVED! It was so simple and the house smelled fantastic. This one is a keeper! Thanks so much

I’m planning to make this tomorrow for the Christmas Eve dinner that my fiance and I are hostessing for his family. Question though – my crockpot directions say a 2-3 lb. pork roast only takes 2-3 hours to cook on low. The recipe calls for 6-7. I don’t want it to dry out. Any suggestions??And Merry Christmas!!

I made this today and I also went by the directions, and it was terrible, it scorched. I will never make it again. I ended up scraping off the coating and will cover it with BQ sauce or make a gravy. Really disappointed.

I cooked mine on high because it was frozen. The sauce scorched/burned and didn’t have a good taste. I pulled the meat out and most of my kids ate it with BBQ sauce instead. If you anyone is wanting to make this recipe, make sure you keep an eye on it and know your cooker. The new slow cookers really don’t cook slow like the old ones. Sometimes I have to put my new crocks on Keep Warm just to cook them on low, they are that hot. If I make this another time, I will make sure not to cook it too long on high. It might help to cook the roast a little first, then add the sauce ingredients a little later so they don’t scorch. Hope this comment helps others.

I had the exact same problem. I followed the directions to the letter but it came out tasting weirdly scorched on the outside and generally bland on the inside. It smelled great for about the first half hour then started to get a really funky smell. Ended up having to salvage it by cutting off all of the burnt coating and just mixing it up with BBQ sauce to make it palatable. This is just not a good dish.

I had the exact same problem with scorching. I have never had a crockpot recipe scorch before. I used a Sirloin Pork Roast. Perhaps it didn’t have enough fat? The Sirloin Roast does great with pulled pork recipes. This is the first dinner that I’ve ever cooked that I just threw away.

I really wanted to love this recipe, but I just didn’t. I feel horrible leaving bad feedback…. Maybe something I did?? I just didn’t like the flavor the Parm cheese gave it…. The ingredients made for an odd tasting sauce. I had to throw in a little brown sugar to at least make it suitable for dinner. Bummer….sorry to be the Debbie downer.

Made this for dinner tonight. WOW!!! So delicious. My kids and husband all loved it too. My kids even asked for seconds which never happens in this house!!! Thank you for the great recipe. I will definitely be making this one again!

@Megan- I just worry that it might be dry if it cooked for that long! But I think that if you got a larger roast, it would be just fine to cook for 10 hours. Do you have a digital timer on your slow cooker? I got mine at Bed, Bath, and Beyond for $25 and it has a digital timer. After it finishes cooking, it keeps the food at a warm (and safe!) temperature for up to 4 hours after it’s done cooking. That way you could still use a smaller roast, cook it for 7 hours, and then it would stay warm until you came home. Just an idea. Have a great day!

I did just this – cooked my roast for 7 hours (it was still a tiny bit frozen) and came home to a dried out burnt roast. I *might* try it again on a weekend day where I can keep an eye on it. It looks delicious, but not what I made at all.

I am making this tomorrow while I’m at work. I have a 3 pound roast, but will need to good it for 10 hours before I can switch it to warm. Should I add some water for extra liquid? I’m afraid all the liquid will evaporate and the sauce will scorch. Any ideas?

I think that I would add a little bit of extra liquid just to be sure that it doesn’t scorch . . . that might make your gravy a little bit different, but I imagine most of the extra liquid that you put in will evaporate anyway. Good luck!

Listen to Camille love2cook! And if you want to create more moisture try a ring of foil, on the bottom of the pot. And try using your favorite juice on the bottom, or a darker flavored beer you might like. Just a heads up beers, can get a little weird depending on what your cooking. Go to crockpotking.com, and type in beer.

I was ready to make this recipe,when.This recipe don’t ask for seasoning,I mean,lot of american use salt and pepper,we lot of latin people use adobo( a mix of herbs and season)to season our food.Maybe because this recipe use soy sauce,honey and parmesan cheese.

In the picture look good.I love cooking and try new recipes and want to do this one but this recipe is only asking for just 1/2 cup of honey,3 Tbsp.of Soy Sauce,1/2 tsp of salt and 2/3 c.of cheese.If that enough condiment to give a good flavor to a 2 or 3 pound of pork?I going to do this but sorry,I will change some of the ingredients and amount of some of them.

Im shocked! Are you sure you followed the directions correctly? I have made this at least 5 times for our family plus once for 2 other families and everyone loves it!!! My super picky son said its his favorite meal ever!!

Im shocked! Are you sure you followed the directions correctly? I have made this at least 5 times for our family plus once for 2 other families and everyone loves it!!! My super picky son said its his favorite meal ever!!

Made this tonight after seeing it on Pinterest. It had really good flavor. Hubby thought the gravy was too much, that the meat had enough flavor without the gravy. It almost had a smokey-ish flavor. Will definitely be making this again.

The gravy in the picture looks maroon. I put mine in the crockpot but my sauce looks tannish. I double the sauce as I am making a 6 pound roast. It is an awful lot of sauce. Will the sauce cook away a little? Why the reddish color in the picture? It smells good so I am excited.

We made this last night with pork tenderloin instead of pork roast. Absolutely amazing! We shredded the rest of tenderloin, mixed in the left over sauce and had it on sandwiches today, which was even better than last night’s meal! I think we found a new family favorite Thanks for the wonderful recipe!

Okay, I just made this tonight and it was VERY good! Rich hearty gravy and very tender pork! The only change I made was to only use 1 Tbls. of dried basil instead of 2. I’m so glad I did because it was perfect! Thanks for this delcious recipe creation!

I thought the pork shoulder was WAAAYYY too fatty the first time I made it. I tried a pork loin the next time and it was much better, but still fatty. The last several times I’ve made it, I use a pork tenderloin and its been perfect!

I am making this for dinner tonight and I just checked it and it is BURNED BURNED BURNED! It has only been in for 5 hours on low. I checked and did everything exactly as the recipe said. Anyone else have this problem? It smelled wonderful this morning and I was so excited, now, I don’t even know if we can eat it!

Mine burned as well I am not sure I can ever get the smell out of my house! It was so burned that we only could salvage about 1/2 cup of meat from the middle. That even tasted scorched. I had a 2 3/4 lb pork roast and I cooked it on low for 9 hours. My fault for overcooking. I also used grated parmesan cheese, not the power kind. the cheese and honey made a burned shell on the meat. So disappointed but my fault. Don’t overcook!

did you maybe accidentally add the cornstarch into the crockpot too? I cooked mine for 8 hours on low (checking on it now & then) & it was fall apart tender. the parmesan cheese did get a little dark but to me it was more of a carmelized, smoky flavor (although I may leave the cheese out next time to see if I’d like the gravy better – it was a bit rich for us). Also – crockpots do vary, so maybe yours cooks hot? Just hypothesizing here!

I looked up honey substitute, because my honey was crystallized. The website (I made this months ago so I don’t know it), gave me a ratio to mix white sugar and water together. My sauce turned out great. Good luck!

Made this last night, it was delicious, kids and hubby gave it a thumbs up. The only thing I did different was I put way more garlic but we LOVE garlic, next time I might try what someone else suggested and not use as much basil and don’t add the olive oil.

Made this today…cooked it on low for 6 hours..but it was not falling apart..it was a little on the dry side. I really want to try this again because I did love the flavoring! Maybe will use a little less salt or soy is all. Is there anything I can do different to make it less dry? I had a 2.75lb pork roast….?? help??

Hi Mandie… I checked mine at 7 hours and it was not falling apart at all, so I was afraid it had dried out. It actually just needed to cook a couple more hours. It was perfect (and yummy!) after cooking 9 hours. I had the same size roast as you. Maybe yours just needed to cook longer? I was really worried about drying it out, but it really did just need to keep cooking. Good luck!

Tonight was the 2nd time I’ve made this dinner. It is SOOOO good!!! Tonight I made it with a pork loin because the pork roast was WAY too fatty. This would be awesome with pork chops or a tenderloin too. YUM! Its our favorite way to make pork now!!!

I’m planning to make this for tomorrow’s dinner. I have found the newer, large (6-7qt) slowcookers are cooking things faster than my older and smaller ones did. I’ll be home enjoying the wonderful smells, but also keeping an eye on that pork roast. BTW, also serving mashed garlic potatoes and Brussel sprouts with bacon.

I made this Tuesday and it turned out great – – my whole family loved it! My crock pot is a 5 qt. size and I ended up having to let it cook for about 9 hours. We thought it was good the same night, but it really was even better the next day. Thanks for sharing!

I tried this last night and it turned out perfect. I always seem to have issues with stuff drying out in my crockpot but cooking it for less time might be the solution! I guess cooking for longer is not always better. The kids and hubby even liked it and said it is a definite keeper!

I have no idea what everyone is talking about with this being delicious. The marinade smelled really great when I put it together, and I only cooked my roast for 5 hours on low. I don’t know if perhaps my crock pot’s low setting was too hot, but the “gravy” burned. It was bitter and gross. The pork itself was fine, but nothing super special – just pork. And no, it wasn’t falling apart…it was a smidge on the dry side.

With the large amount of honey in the marinade, I’m not surprised it burned at all, and am wondering why everyone else’s didn’t burn…or maybe they just think bitter is a nice flavor? To ruin such a large amount of meat, this is definitely not worth making again.

We literally JUST finished eating this for supper! It was so delicious, even my 3 year old son had an extra spoon of it!

We ommited the gravy part, as we are not big gravy people, but will make the gravy next time for comparison. We had it with red skin mashed potatoes and some sides. We will probably make sanwiches with it tomorrow. It was moist and very flavorful, i poked the pork roast in several spots with a sharp knife prior to putting the sauce over it before cooking.

maybe the cut of pork was not the best choice…the cut of meat always makes a huge difference…I always pick the wrong beef roast cut and ruin it everytime. The gravy was so delicious we could have just eaten it with a spoon!!!LOL!!!

We made this with pork shoulder and it turned out great. While holding my newborn and trying to throw the recipe together this morning, I mistakenly added the cornstarch and water to the slow cooker. I stirred it every 2-3 hours to make sure it wasn’t sticking, and it still turned out great! No burning and the roast was perfectly moist. Nice balance of savory and sweet. We will definitely make it again!

I can see from a few comments that some reacted as my husband and I did. I can’t believe this recipe actually says 2 tablespoons of dried basil as I have never had a recipe ever call for more than 2 teaspoons. I used a pork tenderloin and it was done as expected, but the sauce was so thick with basil that I had to strain it as I poured it into the saucepan. It was full of gobs of basil so I was glad it was out. The gravy still had an odd taste. If I do this again, as I do believe it has possibilities, I’ll leave the basil out or only add 1 teas. Did notice that one comment repeated the ingredients and omitted the basil. Are we all seeing the same recipe? Your site is well known for its great recipes; was this an error?

Rec’d a kind response from the Sisters today via e-mail, and they verify that it is indeed 2 Tablespoons of dried basil. My suggestion: For those of us w/o exotic taste buds, we should probably try with just 1 teas. or none. But we now know it isn’t a mistake in the recipe. Most people seem to love it as is. Just be cautious.

I made this recipe tonight. I tried hard to like it, but I’m just not a fan. It felt like it couldn’t decide if it was an Asian dish or an italian dish. The best way I can describe it is if you mixed pesto sauce with terryaki sauce and used it as a marinade. The basil and the soy sauce do not work well together and conflicted in the dish too much. I made the sauce just fine, and made the “gravy” at the end – and it still didn’t help it. I ultimately served it over rice as it seemed more asian to me, and still didn’t really “mesh” well (I ended up dousing it with Kikoman’s terryaki sauce to kill the basil taste to make it edible). It’s “ok” enough to be somewhat edible (and thankfully I have a husband who will eat leftover anything), but it’s not something I would recommend or make again.

Hi I found this on Pinterest and made this recipe last night. When I first put it in the crock pot the sauce smelled amazing. About half way thru the Parmesan cheese made me sick to my tummy, but then right before it was done it went back to smelling amazing. My husband and I both liked the flavor. My roast wasn’t super tender and that could be my fault for it being frozen. Maybe next time I will use a defrosted roast and cook longer.

we had this tonight. I was a little concerned after i started it. the sauce did not look like a glaze in the picture. it was very much a thick tan creamy type sauce. then it started to burn a little after 2 hours of cooking. i added some water to the crockpot though and just made sure to keep an eye on it. I came back to read some of the reviews and got worried that some people had such bad things to say. But my whole family loved it. Even my 4 and 6 year olds. The flavor is not typical. But it was very good! I didnt add as much basil as the recipe called for. All in all, it is something we will have on our menu again!

I guess I’m among the minority of people who had it not turn out well. Ours did burn a little, and we found the soy sauce overpowered most of the other flavours of the sauce. I will probably try it again but I will use less soy sauce and maybe use powdered parmesan instead of grated, the grated clumped a bit too much.

Mine burned the first time I made it too. I made it for a second time today and I just finished eating it! So yummy! It’s actually a lot like what my mom made growing up, minus the parmesan and she made it with chicken instead. So yummy though! Thanks for the recipe!

I agree, the basil and soy do not go well together. The basil was overpowering everything else. The gravy afterwards, was not good either. I expect honey, and soy to be sweet, but it was just an awkward taste. Its looked way better than it tasted.

I made this tonight and it was absolutely delicious! I was out of soy sauce, so I omitted it (which, judging by the reviews was a good thing!) The gravy was awesome, I drizzled it over the pork and some Yukon gold mashed potatoes. I don’t know how other people have messed this up or burned it, it is a simple crock pot recipe and I definitely recommend it

When my planning goes bad, which it has a lot lately, I am always able to go to this site and find an amazing dish that makes the whole family happy! Thank you, thank you, thank you for taking the time to share everything.

Omigod this was the best roast I have ever made or tasted! I have already gotten 3 other friends/family members to make it since I did on Tuesday! I was a tad short on honey so supplemented with dark corn syrup. I used a 5-lb roast and doubled the sauce. I botched the gravy but, “who cares?” The roast took the cake!

I made this for dinner tonight. It did stay very moist and by the time it cooked on low for about 7 hours, it was very tender. I used a bone-in shoulder roast that I had trimmed of fat. I’m not sure if it was the flavors of the basil, soy, and parmesan that didn’t work together, or if my roast somehow scorched but we didn’t care for this roast at all. I’m not posting this to be a negative Nelly, I just know that I will probably run across this recipe again and I’m basically posting as a “note to self” so that I’ll remember that we’ve tried it and didn’t really care for it. Thank you anyway, though, for posting all the tons of great recipes for us to try. Be blessed (0=

I’m making this right now! I was really excited to make this a few minutes ago and then became increasingly nervous the more I read the comments. Here’s to hoping for a good dinner! Ill repost how it came out later!

Yum!!! Just made this last night. I didn’t have dried basil so I used my favorite “all purpose” seasoning instead. I threw in brocolli, mushrooms, carrots and onions, too. This was delicious! I used a 1 lb pork roast (for 2) so I halved the recipe and cooked it on low for 6.5 hours.

I made this tonight, I didn’t think it sounded good, but I had all the ingredients and was trusting the girls. It was FANTASTIC !!!!! I can’t wait to share it with all my family and friends. Thanks SO much, now I’m eager to try so many more of your recipes. In fact this is SO Great, this is the first time I’ve posted re: a recipe.

As I mentioned, I added the corn starch by mistake, but it was ok. I checked on it a couple of hours later and notice it getting thick so I added a quarter cup of water and stirred it real good. Turned out perfect, although mine reached temp before 5 hours was up.Husband loved it, can’t wait to make it again.

We tried this yesterday and it turned out awesome – perfect for a family celebration. A few notes for the folks who had issues with the recipe: 1) You need a big piece of meat – more like 4 lbs. Use the big thick pork roast cut, not the little skinny tenderloins, and don’t trim the fat. You can pour off the sauce into a separator afterward if you want, but I did not find it had an unmanageble amount of fat. I promise, you can throw one of those into the cooker with nothing but a coating of oil and 6 garlic cloves, and it will not dry out or burn. 2) Do not add the cornstarch to the slow cooker – it’s for thickening the sauce after the meat is done. 3) Use the less expensive grated parmesan cheese – anything better is a waste of nice cheese, it won’t blend into a coating for the meat, and I think the quantity will not work out properly.I was curious to see whether the honey, soy, parmesan or garlic would dominte the sauce and was intruigued to find the answer was: none of the above. It creates a very unique and tasty jus, reminiscent of beef. I thickened it minimally, we had it with sauteed green beans, lightly smashed Yukon gold potatoes and a cranberry relish. It got rave reviews. Wanted to make the leftovers into “sliders” but there are no leftovers (4.5 lb roast served 6). I’d do this meal for Christmas – surprisingly impressive for a slow cooker meal, simple and delicious.

I wanted to like this really bad but it just didn’t do it for me – I omitted the salt (as I feel parm and soy have plenty to begin with)I also reduced the soy sauce by half (as I am not a fan of a strong soy flavor)and added only 2 tsp of basil (as I have never seen a recipe that called for 2 TBS of any spice/herb). Mine never came close to burning so that was a good thing – I just wasn’t a big fan of the flavor in general – no one in the family was It was edible and OK but I don’t think I’ll be making this again.

I tried this despite a lot of bad reviews but I can’t totally disagree with them. It wasn’t burnt (I kept an eye on it) but it was a bit dry and just didn’t taste great. The recipe notes the internal temp that you should stop cooking so maybe some didn’t use a thermometer. I didn’t think the basil was overpowering and I couldn’t taste the parmesan. The soy sauce was a bit wierd. Probably won’t make it again.

With your roast that big you would want to double the recipe for the other ingredients. After reading over the comments, just watch it closely. If you have a good sized crock pot and the roast lays in it nicely, you shouldn’t have to do it much longer. If your roast is really thick and round, it may require more time. I would cook it on low for an extended amount of time. It will be tender that way. Best of luck to you. We would love to hear how it all turns out! -The Six Sisters

Made this last night for my family for Sunday dinner- Was a wonderful new flavor! Unlike any other “gravy” i have made before! It was refreshing to add a new flavor to the taste buds!! Love your site! Thanks for sharing!!

I have not had time to read all of the reviews – but unfortunately, it did not go over well with my family. I think it had to do with the parmesan cheese- we found that to be the culprit in the gravy. It did make a nice thick brown gravy though. If I make again, I would delete the cheese.

I cooked a frozen 1 lb tenderloin for 6 hours on low turning it every 1.5 hours to prevent scorching and it turned out great!!! Only advice I will give is when you go to make the gravy, dont bring it to a boil before adding the water and cornstarch–it gave it a burnt taste–but the tenderloin without the gravy was amazing!! I am not a fan of pork usually because it is bland and too dry–this was so tasty and perfectly cooked–even my very picky hubby said we could have it again!

I have this in the crock pot now, a little worried though as I used shredded parm instead of powdered, has anyone had good results with shredded? I planned on leaving it in for 6 hours but since I only have a 1 lb tenderloin I will check it at 5 hours. I didn’t half the sause but did put a little less honey then called for just to reduce calories.

making this now cause it look ridiculously delicious! but now kind of nervous as I am reading more and more reviews saying the flavor isn’t good at all hoping for the best with this recipe cause it just looks soo good! wish me luckk!!

I made this last week and was slightly disappointed. With the way it turned out, I don’t think I’d make it again. But if I have some reassurance that I either did something wrong or could make it turn out better I might give it another try. It smelled so amazing for the first few hours of cooking then I could tell it was getting scorched and it started to smell burned (but the roast was by no means “done” with only 3 hours of cooking on LOW.) I used a 2.5 pound loin roast from Costco and a 6-quart oval slow cooker. When I removed the roast and poured/scraped out the “gravy” I could tell it was going to have a burnt taste to it. My husband generously called it “smoky.” Any suggestions? I plan on trying the Maple Brown Sugar Pork Tenderloin tonight and am a little skeptical after this one went so wrong!

Many replies and some had great success and others didn’t. Sounds like smaller roasts need a watchful eye. Bigger roasts (around 4 lbs) had absolutely no problem. Sorry it didn’t work out for you. When we had it I kept a close eye on it all day because I happened to be home. -The Six Sisters

I just wanted to say that I made this yesterday and it was AWESOME. I got really nervous because I threw everything in the crock pot the night before and THEN read all the comments and wasn’t sure how it would turn out. I had a 2+ pound roast, cooked it on low for 6 hours while I was away at work (I did flip it after about 4 hours when I went home for lunch) and by the time I got home it was perfect! Smelled great, tasted even better. The sauce did burn a little around the edges of the crock pot but that happens with pretty much everything I ever make in there, and I just didn’t scrape the edges when I poured out the juice to make the gravy and it was fine – much better than I expected, actually.

I made this 100% exactly as described – i turned out well but none of us liked the taste of it. I just didn’t think the parmesan went well with the other ingredient – we actually threw it out, everyone thought the flavor was gross. Bummer!

Just made this today. I am sorry but this recipe is awful! Tastes like burned soy sauce. I am going to have to rinse this roast completely and try bbq sauce at this point. I followed your directions to the T. Used the size pork roast you suggested. (3 lb). Wish I had read the reviews before I bothered. I did not catch that many of the rave reviews were those who thought it sounded good, but had never made it. The whole purpose of using a crock pot is to cook while you are at work. Bad decision on my part today.

Made this today and it was delicious. I only had 2 tbsps of Parmesan cheese left, but it worked out fine. Make sure you read the directions fully and don’t add the cornstarch while cooking. That comes later. I’ll see if my toddler likes it tomorrow.

Followed recipe verbatim and it didnt work at all. It smelled nasty from the get go, and my ingredients didnt even “pour” over the pork. I’m sorry but I dont understand how any of you got this to work witbout tweeking it.

My family absolutely loved this recipe. I was hesitant after reading some of the negative reviews, but mine turned out perfect. I, however, did not use a crock pot. I cooked mine in the oven for 3 hours at 250 degrees. I also cut back on the basil, used only about 2 tsp. Thank you for the wonderful recipe.

Made this tonight for 9 people, and it was a massive hit! I used two 3 lb pork roasts, each cut into thirds. Doubled everything except the soy sauce – did 4 TB of that – and the basil – did 2 TB and then added 2 TB oregano, per someone else’s suggestion. Cooked for 6.5 hours on low, then switched to the warm setting until ready to eat. I happened to be working from home today so every 2 hours I did rearrange/turn contents to make sure all pieces were covered and cooking evenly, but it seemed like even without that step things were going as planned. To serve, I shredded the meat, which was super easy given how tender it was. My guests absolutely loved it all – from the smell it brought into my apt to the sweet/savory taste combo. Will DEFINITELY be making again, likely over mashed potatoes next time.

Made this today. Was a hit with the whole family and the kids loved it (they are usually not fond of roasts, but gobbled this up). I used a 3.5# roast, made the sauce exactly to the recipe – it did pour over nicely, so those who say you can’t pour it, you’re not measuring some of the liquid ingredients right I’d bet. As other commenters suggested, I flipped it over after 3 hours and it was done by 5 hours when I checked the temp. Any longer than 5 hours would have overcooked the meat. I turned it to keep warm and removed the sauce and set aside (so it wouldn’t continue cooking). The meat was incredibly moist and tender. The sauce tasted great and looked exactly like the photo shown. I’ve shredded up the leftovers and mixed with the sauce and will have sandwiches with it tomorrow. Delicious!

This was amazing! My family loves pork but I get tired of the same old thing and wanted to try something different. I made this for my hubby and a few of his friends and I served it over rice. Everyone loved it! The flavors were awesome and I think the men would have drank the gravy out of the crock pot if I had let them. Delicious and a new fave in our house! Thank you!

I made this tonight, the house smelled amazing, sadly the roast did not taste as well as it smelled. It didn’t scorch, but it is very dry and the flavor is just very odd. I can’t even tell that there is honey or parmesan in it, the garlic and basil is so overpowering… really bummed out because I love cooking roasts and this is my first flop.

no no no no no….tried it…hated it. I hate to leave bad reviews for recipes but this one is just bad. BAD…do not even go there bad. It did not even smell good while cooking so you know something is wrong there! The pork was moist and delicious as ALWAYS in a crock pot …you could pour ketchup over it and take a nap it would be moist…seriously…these flavors together…umm….UGHH…I knew it sounded off…but gave it a try…sorry not good. And…it was not cheap to make either! Honey is like 3.79 for like 5 oz now…so..no not a good one. Sorry.

Made this tonight and it turned out really good. Used 1.5 lb Pork Loin Frozen, put a little bit of chicken stock in the bottom of Crock Pot poured the sauce over the frozen Pork Loin and set it for 8 hours. Came out perfect. I then took a cup of Water with 2 TBLS of Corn Starch and added it to the meat drippings in a pan over the stove and heated it until it thickened. Gravy came great!! I would suggest to add the Chicken Stock since the sauce really is not enough liquid to sustain your cook time and that is why some people say it is burning. You could also double the sauce as well.

I made this today it turned out awesome, but I did change it up. I used 1c of chicken broth with about 1TBSP of cider vinegar. I didn’t use the cheese, i only use parmesan i shred myself the other is full of fillers (yuck) And only 1TBSP of basil. Other than that i followed the rest of the recipe. I will definitely be making this again!

I made this today with some minor tweaks. Instead of 3 tbsp of soy sauce, I split the soy sauce in half and added 1 1/2 tbsp of Worshestershire sauce. I also used 1 tbsp of basil. This is getting added to my dinner repertoire!!!

I have this cooking right now. I am a little worried currently after so many MIXED REVIEWS… I wish I had read them prior to cooking and would have thought about using LES BASIL! I did use a little more water, as well as honey (we love sweet things here in the South)… I will post another review AFTER I try it in a few hours! (*fingers crossed because it LOOKS DELICIOUS!!!)

Okay; My 2nd review… I am not sure how people scored their pork, mine was very moist… But not falling apart like I wanted but that’s probably evaluate I Cooke on high for 4.5 hours with a 3lb roast. The gravy was an exact color/look as the one in the picture. If I make this again, I will use less basil and I wish there was something different than the cheese. I didn’t like how it reminded me of clobbered milk or spit up from my 6 month old lol. Otherwise, it’s yummy! & pretty

This recipe is going around facebook just as an image and ingredients. I have it in the crockpot now so I wanted to find the original source to link back to on my blog. Thanks for sharing this. Can’t wait until dinner time

I’ve been making this recipe for a few years. I was surprised that so many had poor results with their slow cookers. There is not a lot of liquid that is in the marinade/sauce but anyone that is familiar with their slow cooker usually can tell if they need to increase the liquid for their recipe. I always make double the sauce so we have more gravy. Putting wax paper or parchment paper under the lid can also prevent evaporation. None of the ingredients are overpowering, not too sweet or too salty or too garlicky or too parmesan-ish. I fixed this for a friend who told me her son would not eat any pork and her husband didn’t like parmesan. Her picky son tried it and a few weeks later asked her to get the recipe from me and her husband didn’t even know there was parmesan in the sauce. It is a favorite of ours and I love to fix it just to show people that there can be extraordinary results from “odd” ingredients. This mixture of Asian and Italian flavors will surprise you and your guests.

I had to try this recipe for myself with such differing opinions. I think it came out very good. I used a 2 1/2 pound pork loin roast with some marbling and I used my old small Rival crock pot which I know cooks SLOW, unlike my newer larger one. I wasn’t sure how the flavors would meld but I think they work. I used a little less of the basil. My daughter likes it too, hubby isn’t home yet. Oh, mine was done in just 5 hours, so I would make it when you’re home to check. Thanks for the recipe!

I thought this sounded so good. I love things I can throw in my crockpot. But the only good thing I can say about it was that the pork stayed moist. It did not taste good to anyone in my family. My husband said it was edible but only because he put bottled BBQ sauce on it. This recipe will definately not go in to the “try again” stack.

My family loved this recipe so I’m really surprised about the negative comments. I will say that I just put a 4 lb. pork loin in the oven and cooked it about an hour at 325-I did use my meat thermometer to check the temp. This was a delicious recipe.

I put everything together before leaving for work. The sauce seemed more like a paste than a sauce. The recipe says pour over the pork but I had to spread it over the top. Any suggestions? I should probably get home around 4 hours after it starts so I can add liquid then if necessary. Hope it doesn’t burn!

Welcome to our site! There are six of us girls . . . no boys! Now that we have grown up and moved far apart from each other, we use this blog to stay in touch and share our ideas. Feel free to take a look around!